Like Moroccan briouat, Tunisian briks use warka, a phyllolike wrapper, to contain a filling. This one is most commonly filled with a whole egg—a spicy sort of poached egg in a thin, crisp shell—rather great. Tuna is a nice complement to the egg filling, but you can do without it. These are best eaten hot, but beware of egg running onto your shirt—which is exactly what happened to me. If you use warka or phyllo, keep it covered with a damp cloth while you work. Egg roll wrappers need no special treatment, but they’re not as thin or crisp.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.